I have baked these cupcakes on 30th December and decorated them the next day, on 31st of December 2010. I could still remember the dates as my intention was to bring them for my students. These cupcakes are gone now and I only have the chance to rave about them, in 2011. I was busy then, never imagined that these cupcakes were such hits for my friends. I have posted these pictures on FB, and I could have never think of the responses they would receive, whenever my friends came across these humble cupcakes. To tell you the truth, I have never liked to decorate cupcakes. That is why my cupcakes are very simple. I would like to have less icing on my cupcakes. I am a person who is more into simplicity.
However, my college friend has started this baking project called bake-a-thon, where each one of us (there are three of us actually) will bake cakes or any baking delights and post the pictures on FB. The rest as we say is history as I was infected by the baking bug. My friend Fareen was doing all sorts of colourful yummy buttercream icing on her cupcakes, that I too- went ahead and joined the bandwagon. Then, my experiments of achieving colourful creations began, and yes - I was successful at the end, after mixing lots of colours.
To achieve these types of pastel colours, what you need is lots of patience and never ever give up. I have used the normal STAR brand essence (which we can easily get in Malaysian supermarkets ) instead of Wilton's. It is important that you get the basic colours of red, blue, and yellow. Use only a little drop of each colour, using the back of the teaspoon. With these colours you can just mix up, together with the white buttercream until you get the desired colours.
I would love to share the recipe of my tropical buttercream icing, with friends and alike.
Basic Buttercream Icing
( White buttercream icing)
1) 1/2 cup of not so pure butter ( fat spread-butter containing blended vegetable fats
and animal fats)
I have used Farmcows.
2) 1/2 cup of of Creamwell (white vegetable shortening - you can also use the brand Crisco)
3) 2 tsp of unsalted butter
4) 1 tsp of salt
5) 2-3 cups of icing sugar (sieve 2 times)- to get rid of the lumps
4) 2 tsp of fresh milk (optional)
1) In a big bowl, put not-so-pure butter together with the butter, creamwell and salt.
Cream using the electric mixer.
2) Add in the icing sugar, bit by bit. Mix well. Put on the high speed button.
3) Lastly add in fresh milk. Mix again untill you achieve a stiff consistency. To test on
the stiffness, you should see whether the icing stay put on the back of the spoon and
will not drip easily.
To colour - just add any colours that you like, just put a little drop for each colour.
Happy creaming, everyone ;)